Sour Cream Coconut Cake

Ingredients

Cake

• 1 (18.25 ounce) box deluxe white cake mix*
• 1/4 cup vegetable oil
• 3 eggs
• 1 cup sour cream
• 1 (16 ounce) can cream of coconut, reserving 1 teaspoon for frosting

Frosting

• 4 ounces cream cheese, softened
• 1/2 box confectioners' sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 teaspoon cream of coconut (reserved from cake)
• 1 (3 1/2 ounce) can Angel Flake coconut (save some for top)

Instructions

Cake

1. Mix all ingredients and bake in a greased and floured** Bundt or tube pan.
2. Bake for 40 to 60 minutes. Do not open oven for the first 40 minutes. Test for doneness with a wooden pick.
3. Cool in pan for 10 minutes before turning out.

Frosting

1. Mix well and spread on cooled cake.
2. Sprinkle with coconut.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!